Figs and Prosciutto

This image courtesy of Joseph DeLeo

One of the greatest first courses in summertime—ideally enjoyed on a shaded patio—is a plate of ripe, never-refrigerated figs, halved or quartered, cloaked with prosciutto di Parma, and finished with a few torn mint leaves and a generous drizzle of fruity olive oil, to be sopped up with some crusty bread.

To Drink: A lively, fresh white wine such as Arneis (Cerrito)




Total Timeunder 15 minutes

OccasionBuffet, Casual Dinner Party, Cooking for a date

Recipe Courseantipasto/mezze, appetizer, hors d'oeuvre

Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealbrunch, dinner, lunch

Taste and Texturecrunchy, fruity, herby, light, meaty, sweet

Type of Dishfruit


  • 8 slices prosciutto di Parma, each sliced lengthwise into 3 strips
  • 12 ripe figs, halved lengthwise
  • A few mint leaves
  • Extra virgin olive oil
  • 1 loaf crusty bread


  1. Loosely wrap a piece of prosciutto around each fig half and arrange on a platter. Tear a few mint leaves over the top and drizzle with olive oil. Serve with crusty bread.



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